Chicken Tortilla Soup

1 can chicken broth

1 can cream of chicken soup

2 tbsp taco seasoning

1 can diced tomatoes

1 can black beans

1 can whole kernel corn

1 can diced green chiles

3-4 chicken breasts

Top with Monterey Jack & Colby shredded cheese

Put all ingredients in a large slow cooker.  

Cook on high 3-4 hours or low 6-8 hours.  

Remove chicken breasts, shred with two forks, and return to soup.  

Ladle soup into bowls, top with cheese, and serve with Tostitos Scoops.  

This was not originally a slow cooker recipe, but everything worked perfectly by forgetting the stove top and throwing everything in the slow cooker instead!  We absolutely love anything we can eat with Tostitos, so this was definitely a winner!

White Chili

I just happened to stumble upon this recipe on another slow cooker blog...and Yum!  The lime juice gives this chili a nice, unexpected flavor.

2 (14 oz) cans chicken broth (I used a little more just because I had it...and I like it soupy)
3-4 chicken breast, trimmed of fat
3 cloves garlic
2 teaspoon ground cumin
2 tsp dried oregano leaves
1 tsp salt
1-2 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn (I just used the yellow frozen corn from my freezer)
3 TBS lime juice (I eyeballed the lime juice and just added a little throughout the cooking process)
2 TBS chopped fresh cilantro

Add chicken, beans, corn, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. 
Cover and let cook for about 6-8 hours on low or until chicken falls apart. 
Shred the chicken with two forks, then return to slow cooker
Add chopped cilantro and lime juice to slow cooker. 
Put cover back on and let cook for 30 more minutes until heated through.